Sounds like tonight’s Industry Night party at Amis is going to be an Irish-Belgian-Italian mash-up on a grand scale. The guests of honor are the combined crews from Fergie’s, Monk’s and Belgian Cafe. And it sounds like they’re cleaning out some rare Belgians and other drinkable gems from Monk’s cellars to bring to the party. Amis is firing back with Italian craft brews from Alla Spina. Amis chef Brad Spence is serving sausages and other Italian goodies, and Monk’s is bringing mussels. As always, the fun starts at 10 p.m. The food is free, and a recent pay stub from a restaurant gets you entry.
• Across Broad Street, the Oyster House is kicking off “Shad Week” in honor of the fish’s annual spawning up the Delaware River. Chef Andy Kitko is offering a $40, three-course shad menu and will keep iy running throughout the rest of shad season. The menu includes pickled shad with beets, cucumbers, crème fraiche and rye croutons; smoked shad roe croquette with confit shad emulsion and pickled spring onions; and seared shad with fava beans, grilled cippolini, pea tendrils and romesco.
• On the other side of Rittenhouse Square, Pub & Kitchen is tapping one of the first barrels of Sixpoint Brewery’s Resin, an Imperial IPA, to hit Philly.
